Tenderloin and Grilled Eggplant Sandwich

YIELD: 4 servings

4 Tbsps. olive oil
1 Tbsp. chopped fresh garlic
1 roasted red pepper, sliced
1 eggplant
12 oz. beef tenderloin, thinly sliced (can substitute thinly sliced sirloin)
1⁄4 cup basil
4 slices vine ripe tomato
Rosemary focaccia bread (can substitute any hearty fresh baked bread), toasted

  1. Heat 2 Tbsps. of olive oil on medium heat add the garlic and sautè for 10 seconds; before it browns add pepper slices and sautè for two min

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